Creamy raspberry dressing with asparagus

1. Fill a large wide frying pan, or wok, with water about 4 inches deep and bring to a boil.

2. Trim the tough ends of the asparagus spears. If desired, remove the "scales" using a vegetable peeler.

3. Tie the asparagus spears into two bundles. Lower the bundles into the boiling water and cook for 3 - 5 minutes, or until just tender.

4. Carefully remove the asparagus bundles from the boiling water using a slotted spoon and immerse them in cold water to stop the cooking. Drain and untie the bundles. Pat dry with paper towels. Chill the asparagus for at least 1 hour.

5. Mix together the vinegar and salt in a bowl and stir with a fork until dissolved. Stir in the mustard. Gradually stir in the creme fraоche or yogurt until blended. Add pepper to taste. To serve, place the asparagus on individual plates and drizzle the dressing across the middle of the spears. Garnish with the fresh raspberries and serve at once.